The first time I made this recipe was in a Home Economics class in high school and its has been a favourite of mine on rotation since. There aren’t any text books or handouts from high school that I still have 20 years later except for this recipe! If it was handed out to students as a worksheet then I feel that its only fair to share!
After baking the almond bread loaf it is important to let it sit overnight before thinly slicing and then baking again. Sweet and nutty, prefect with a cup of tea. It also looks great in cellophane or in jar as a gift.
ingredients
2 eggs
115g castor sugar
115g flour
pinch of salt
150g whole almonds with skin on
directions
1. Whisk together egg and castor sugar. Allow to rest for 20minutes without stirring. Preheat the oven to 180*C. Line a loaf tin with baking paper.
2. Stir in sifted flour, salt and whole almonds, mixing until combined.
3. Pour into tin and bake for 30minutes until light golden brown. Remove from oven and allow to cool for at least a day before cutting.
next day
1. Preheat oven to 160*C and line two baking trays.
2. Slice almond bread into wafer thin slices.
3. Bake for 10-15 minutes until the slices are dry.
4. Once cool enjoy!
